The Essential Asian Cookbook by Jane Bowring and Jane Price

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Notes about this book

  • onepea on June 19, 2011

    fabulous Vietnamese chicken salad in here. Try it!

Notes about Recipes in this book

  • Almond jelly

    • fairyduff on August 06, 2017

      A big favourite in our family. I make just the jelly, to add to any fruit, particularly if we're restricted to tinned fruit. I use gelatine instead of agar-agar, and also use a complete small tin of evaporated milk - no waste/leftover - and adjust the liquids accordingly. I am tempted someday to substitute other essences for the almond - just to experiment. I have rosewater essence particularly in mind.

  • Coconut bananas

    • fairyduff on April 28, 2019

      Very popular with the kids, who have now learnt to make it for themselves. To coat with coconut with less mess, I place the ingredients in a lunchbox with a lid, and gently shake.

  • Indian fried fish

    • fairyduff on April 15, 2020

      Recipe is on page 251 - indexed under Seafood, but not under Fish or Fried or Indian

  • Chicken and galangal soup (Tom kha gai)

    • Dannausc on October 13, 2018

      Really easy. I doubled the recipe and served it as a main course. It’s good and flavorful, but the lime was a bit overpowering. I think it would be best eaten as a component of a larger meal.

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  • ISBN 10 0681533749
  • ISBN 13 9780681533745
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Murdoch Books (AU)

Publishers Text

"The Essential Asian Cookbook" assembles recipes from every East Asian country, from Pakistan to Japan, into one complete volume. With an accessible pictorial glossary of Asian ingredients, the book demystifies Asian cooking and shows just how simple and fun it can be.

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